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Introduction: Dietary protein comes from foods with greatly different compositions that may not relate equally with mortality risk. Few cohort studies from non-Western countries have examined the association between various dietary protein sources and cause-specific mortality. Therefore, the associations between dietary protein sources and all-cause, cardiovascular disease, and cancer mortality were evaluated in the Golestan Cohort Study in Iran.Methods: Among 42,403 men and women who completed a dietary questionnaire at baseline, 3,291 deaths were documented during 11 years of follow up (2004-2015). Cox proportional hazards models estimated age-adjusted and multivariate-adjusted hazard ratios (HRs) and 95% CIs for all-cause and disease-specific mortality in relation to dietary protein sources. Data were analyzed from 2015 to 2016.Results: Comparing the highest versus the lowest quartile, egg consumption was associated with lower all-cause mortality risk (HR=0.88, 95% CI=0.79, 0.97, ptrend=0.03). In multivariate analysis, the highest versus the lowest quartile of fish consumption was associated with reduced risk of total cancer (HR=0.79, 95% CI=0.64, 0.98, ptrend=0.03) and gastrointestinal cancer (HR=0.75, 95% CI=0.56, 1.00, ptrend=0.02) mortality. The highest versus the lowest quintile of legume consumption was associated with reduced total cancer (HR=0.72, 95% CI=0.58, 0.89, ptrend=0.004), gastrointestinal cancer (HR=0.76, 95% CI=0.58, 1.01, ptrend=0.05), and other cancer (HR=0.66, 95% CI=0.47, 0.93, ptrend=0.04) mortality. Significant associations between total red meat and poultry intake and all-cause, cardiovascular disease, or cancer mortality rate were not observed among all participants.Conclusions: These findings support an association of higher fish and legume consumption with lower cancer mortality, and higher egg consumption with lower all-cause mortality. [ABSTRACT FROM AUTHOR]

A 4 × 4 factorial design was used to examine the possible protein sparing effects of the optimum carbohydrate/lipid ratio to minimize the dietary protein level in growing Beluga, Huso huso. Three replicate groups of fish averaging 891.9 ± 33.4 g (mean ± SD) were fed one of the 16 experimental diets that were prepared containing four different dietary carbohydrate/lipid ratios of 0.8, 1.1, 1.4, and 1.7 at each of four different levels of protein 35, 40, 45 and 50%. At the end of 16 weeks of the experimental period, there were significant dietary protein effects on feed efficiency (FE) and protein efficiency ratio (PER) (P < 0.05). There were also interactive effects of protein and carbohydrate/lipid ratio on % weight gain (WG), specific growth rate (SGR), FE and PER. Fish fed 35%:1.4 had a significantly higher WG and SGR than did fish fed 40%:0.8, 50%:0.8 or 50%:1.7 (P < 0.05). Best performance of fish in terms of FE was recorded with diet 35%:1.4 (P < 0.05). At carbohydrate/lipid level of 1.7, SGR, FE, and PER of fish fed 50% protein were significantly lower than those of fish fed the other diets (P < 0.05). Beluga seems to utilize both lipid and carbohydrate as energy sources effectively within the range of 0.8-1.7 dietary carbohydrate/lipid ratio. The fish fed 35%:1.4 did show the best protein sparing effect. [ABSTRACT FROM AUTHOR]